Rose chrysanthemum tea and preparation method thereof
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A technology of chrysanthemum tea and rose, which is applied in the field of food processing and can solve the problems of single tea fragrance and low nutritional and health value
Inactive Publication Date: 2015-11-11
ANHUI YINGHUA PHARMA
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Now there are many kinds of teas on the market, including tea beverages, tea granules, teabags, green tea, white tea, etc., but most of the teas only have a single tea fragrance, and the nutritional and health value is not high, which cannot meet the growing needs of people.
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[0018] A kind of rose chrysanthemum tea, made from the raw materials with the following weight (jin):
[0020] The preparation method of described rose chrysanthemum tea, comprises the following steps:
[0021] (1) Coarsely crush the tartary buckwheat through a 40-mesh sieve, sieve out the tartary buckwheat shell and powder below 40 mesh to obtain tartary buckwheat granules, add water containing 0.5% vitamin C, heat to 90°C and cook for 20 minutes, Filter out the water and keep the coarse grains for later use;
[0022] (2) Dry tartary buckwheat grains with hot air at 65°C, then put them into a sieve tray, put them in an oven, bake them at 250°C until there is a burnt aroma, take them out in time, put them in 5 times the water, and put them in -1 ℃ leaching for 60...
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Abstract
The invention discloses a rose chrysanthemum tea and a preparation method thereof. The rose chrysanthemum tea is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 18-22 of rose, 12-15 of chrysanthemum, 6-8 of walnut style, 3-5 of Aquilaria sinensis leaf, 4-6 of cinnamon, 3-4 of flower of Japanese banana, 4-6 of lophatherum gracile, 6-8 of licorice, 8-10 of balsam pear, 4-5 of cucumber seed powder, and 20-30 of mulberry juice. According to the rose chrysanthemum tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The rose chrysanthemum tea is convenient to store and eat, can be drinkable after brewing, has ruddy and transparent tea color, is sweet and mellow, has the efficacy of refreshing people and improving intelligence, nourishing yin and clearing heat, helping produce saliva and slake thirst, invigorating the circulation of blood and maintaining beauty, losing weight and reducing fat, etc., and is beneficial to body health.
Description
technical field [0001] The invention relates to rose chrysanthemum tea and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Drinking tea has been a Chinese habit for thousands of years. Tea is known as the "national drink" in China, the liquid of health and the drink of the soul. Drinking tea can not only quench thirst, but also protect teeth, improve resistance, lower cholesterol, prevent and treat diabetes, etc. Now there are many types of teas on the market, such as tea beverages, tea granules, teabags, green teas, white teas, etc., but most of the teas have only a single tea fragrance, low nutritional and health value, and cannot meet people's growing needs. The pace of daily life of modern people is accelerated. With the improvement of people's living standards, the requirements for drinking tea are getting higher and higher, and tea beverages with health care and dietary functions are becoming more and mo...
Claims
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